GB1372281A - Freeze concentration - Google Patents
Freeze concentrationInfo
- Publication number
- GB1372281A GB1372281A GB36272A GB36272A GB1372281A GB 1372281 A GB1372281 A GB 1372281A GB 36272 A GB36272 A GB 36272A GB 36272 A GB36272 A GB 36272A GB 1372281 A GB1372281 A GB 1372281A
- Authority
- GB
- United Kingdom
- Prior art keywords
- foam
- ice
- concentrated
- recovered
- centrifuge
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000006260 foam Substances 0.000 abstract 11
- 239000007788 liquid Substances 0.000 abstract 4
- 239000000243 solution Substances 0.000 abstract 4
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 238000010924 continuous production Methods 0.000 abstract 1
- 238000010586 diagram Methods 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
- A23B2/905—Fractionated crystallisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/30—Drying or concentrating coffee extract by freezing out the water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/04—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by freezing
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
1372281 Freeze concentrating solutions STRUTHERS SCIENTIFIC & INTERNATIONAL CORP 4 Jan 1973 [5 Jan 1972 (2)] 362/72 and 363/72 Heading BIG [Also in Division A2] An aqueous solution comprising coffee extract, tea, beer, or citrus fruit is concentrated by freezing the solution to form ice, feeding the concentrated solution and ice to a centrifuge wherein ice is separated from the concentrated solution with foam formation, separating the foam and converting the latter to a liquor which is included in the final concentrated product. Foam is recovered from the ice, concentrated liquid and the centrifuge. The foam is generally removed from the centrifuge with wash water from melted ice, fed to a liquid holding tank from where liquor is removed and again concentrated and the foam fed to a treatment vessel wherein the foam is either treated with steam or allowed to subside after 2 to 24 hours to a liquid. Foam associated with the concentrated liquid may be recovered in a treatment tank in a manner similar to that recovered from the centrifuge. Foam associated with the ice is recovered by feeding the ice and foam to a melting tank wherein the temperature of the tank is rapidly increased, e.g. by heating coils, and the foam converted to a liquor. The foam may also be recovered by freeze drying. The process may be carried out continuously and the Specification includes flow diagrams of such continuous processes.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB36272A GB1372281A (en) | 1972-01-05 | 1972-01-05 | Freeze concentration |
| DE2263059A DE2263059C3 (en) | 1972-01-05 | 1972-12-22 | Process for concentrating liquids |
| DE7246999U DE7246999U (en) | 1972-01-05 | 1972-12-22 | DEVICE FOR CONCENTRATING A LIQUID |
| CA160,460A CA1045443A (en) | 1972-01-05 | 1973-01-03 | Freeze concentration |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB36372 | 1972-01-05 | ||
| GB36272A GB1372281A (en) | 1972-01-05 | 1972-01-05 | Freeze concentration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1372281A true GB1372281A (en) | 1974-10-30 |
Family
ID=26235880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB36272A Expired GB1372281A (en) | 1972-01-05 | 1972-01-05 | Freeze concentration |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA1045443A (en) |
| DE (2) | DE2263059C3 (en) |
| GB (1) | GB1372281A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
| US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
| US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
-
1972
- 1972-01-05 GB GB36272A patent/GB1372281A/en not_active Expired
- 1972-12-22 DE DE2263059A patent/DE2263059C3/en not_active Expired
- 1972-12-22 DE DE7246999U patent/DE7246999U/en not_active Expired
-
1973
- 1973-01-03 CA CA160,460A patent/CA1045443A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE2263059B2 (en) | 1977-09-29 |
| DE2263059A1 (en) | 1973-07-26 |
| DE7246999U (en) | 1979-02-22 |
| DE2263059C3 (en) | 1978-06-08 |
| CA1045443A (en) | 1979-01-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| PCNP | Patent ceased through non-payment of renewal fee |